1 pkg. (3 oz.) cream cheese, softened
1 tbsp. half and half
1 tbsp. sugar
1 1/2 c. thawed Cool Whip non-dairy whipped topping
1 prepared graham cracker crumb crust (6 oz.)
1 c. cold half and half
2 pkgs. (4-serving size) vanilla flavor instant pudding and pie filling
1 can (16 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 tablespoon half and half, and sugar until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until thickened. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate 2 hours or overnight. Garnish with additional whipped topping and chocolate dipped pecan halves, if desired. Serves 8.